Reply With QuoteThe other food item that proceeds it is irrelevant, it’s always “and chips”.Originally Posted by SimonK
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I am fortunate to live within 1/4 mile of four top quality fish and chip emporiums, but why is no-one on here talking about the Friday lunchtime special : fish in a bun?
Freshly fried haddock (or cod if one must) deftly inserted into a soft white bun. Salt and vinegar. Job done.
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The other food item that proceeds it is irrelevant, it’s always “and chips”.
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I often give the fish a miss due to the price of Cod plus not great for my diet and go for pie n chips instead especially if the chippy sells Pukka pies :)
Not a huge fan (a bit to greasy for me), but recently had Fish and Chips at Rick Steins Cornish Arms and it was excellent (including the Mushy pees). I suppose it’s dependant upon the raw materials and the person cooking it.
Whoever does not know how to hit the nail on the head should be asked not to hit it at all.
Friedrich Nietzsche
Best I've had was Anstruther Fish Bar in Scotland. Fabulous. Overall the quality of Fish and Chips on the East Coast of Scotland was superb and a level above what I've had in England.
That being said in Edinburgh there was this odd brown sauce they serve with it that tastes a bit like Tamarind liquid. Didn't think it suited it to be honest.
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Local specialty is a mushy pea fritter to go with your chips
Talking of Cod, I once knew a trawler fisherman who called them ‘the filthiest fish in the sea’ and refused to eat it. Must say I agree, horrible texture and taste.
Another trawlerman told me Skate was used on the long trips to ahem, pleasure oneself, as it felt uncannily similar to you know what. This I have not tried so cannot confirm if true.
TZ-UK: a place of useful learning.
Haddock is a little sweeter and finer than cod it’s true but I have never heard cod described as a filthy fish before, though I’ve never hung out with trawler fisherman, my uncle used to catch line caught cod on the east coast and the fish was always great quality so I thought.
Last edited by Passenger; 14th November 2020 at 20:13.
And in other news, A & E departments across the UK report a huge rise in the number of fish related injuries.
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I love a middle skate but that’s quite put me off!
I marvelled at the wonders of the fish shops in Edinburgh, a huge array of confectionary behind the counter to be fried at your request, I did pass on the confectionary and chose deep fried haggis and by jove it was lovely.
Another delight that I found was a Pattie butty, offered up by friends after a nights refreshments in Hull, delicious but never to be seen again anywhere else?
Salt, vinegar that then washes the top layer of salt down, then more salt that sticks to the vinegar, all in equally unhealthy measures.
I’m lucky enough to live within 200 yards of the Jollye fryer,voted the best chippy in Essex.Having sampled a few of the others I can confirm it’s superb ,with the frying done in beef dripping,i think my life expectancy has diminished.
However I felt genuine despair when they announced they’re now shut until the 4th of March,a date that’s now etched on my memory.
As a native West of Scotlander who’s lived in Edinburgh, Aberdeen and the SE of England in my time, the correct answer is “just salt please”. The East of Scotland “sauce” is utterly vile, vinegared down brown sauce with the texture of used sump oil - ewwww. Decent brown or HP sauce is good with a haggis or black pudding supper, ketchup a nice addition to fish.
Oh, and always remember my first request for a “fish supper” in Horsham, Sussex was met with utter bewilderment. “Sorry, fish and chips,then”. The guy behind the counter then apologised for the football result. This being the day when Gary McCallister missed the penalty at Wembley. (I’m 6 foot 3, built like a brick outbuilding, and have an erm, emotionally transparent face). See you nice Engerlund folks at the Euros next year seeing as we’ve just qualified...
Last edited by MattMM; 14th November 2020 at 21:52.
At which point are you advised to call the ambulance?If your feeling particularly hungry a chip bucket is perfect, hollow out a loaf of fresh bread, line the internal edges with salted butter, fill it with a large portion of piping hot chip shop chips so the butter melts and top with what takes your fancy, curry sauce, gravy, beans - Yum yum..
M
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Breitling Cosmonaute 809 - What's not to like?
And chips’’n’’curry sauce
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I miss salt and sauce
For me fish n chips or pie n chips with a few scratching's always always tastes better when you buy them "open" and walk home eating them on a cold night, heaven :)
This is an excellent point. Chips travel badly, I find it heart breaking when I open a box of chips I’ve picked up from the chip shop and find them to have become soft and shapeless, probably steamed in the packaging.
I guess the vinegar/curry sauce/gravy lovers won’t understand this disaster as their chips are always soft and soggy.
You lot have just brought a nostalgic tear to my eye... Circa. 1980 and the cone of chips landed in my grubby young paws, even printed like a newspaper!
Do they still exist?
Yup after a few pints when you're under age, really hot chips so the smell of the salt and vinegar and steam rises off them, as you walk home in the dark.
Best poem Larkin never wrote.
Salt and vinegar, gravy, tomato sauce and a slice of buttered bread.
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Mmm! Is that New-York-style sidewalk custard?
HP Sauce dilute with vinegar to taste. Not too thick, not too runny - it has to be just so.
My first try...
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I must say a trip to Amsterdam is well worth it, some of the best chips I’ve had and check out all those topping pumps!!
Sauce andalouse on Belgian frites, washed down with a Trappistes Rochefort. Happy days.
Don't just do something, sit there. - TNH
In Paris yes, one of the Irish pubs (O'Sullivans, I think) serves fish and chips with the latter in a kind of metal spiral contraption lined with look-a-like newspaper.
A bit like this
Some of you lot have some revolting eating habits, the muck you chuck down yourselves is revolting.
Gillian McKeith would have a field day with reading this thread.
Glad you could contribute something to the thread.
What would you recommend?
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You know she's a fraud, right?
Mick (mushy) Pea
Must you raise the tone, Matthew?
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Don’t come here and play the ponce, son. I’m sure you’re no better than you ought to be.
Geezer repeatedly brags about his daily alcohol consumption but criticises what people occasionally eat. Class.
Don't just do something, sit there. - TNH
I find him maximum amusing. And it's so easy to trigger him, cannot stop.
Someone who lies about the little things will lie about the big things too.
Once a month if passing our really excellent local chippy in the evening my wife will have a cone of chips she won't eat them out of anything else and she really enjoys the last few chips at the bottom of the cone that are swimming in vinegar :)
I did, two special fish suppers, one with a pickled egg and a little salt, the other with a couple of pickled onions and tartare sauce.Anyone gone out and bought fish and chips today on the back of these two threads?
I’m seriously contemplating it!
Makes me think that someone from the ‘National Association of Fish and Chip People’ has infiltrated us and we’re all upping their sales figures
I can't wait to get back to Scotland and have some more. We have a ok one near where we live in SW London but I think the Scots have some kind of batter secret that makes the dish. Light but still crispy and with fish so fresh it would be sacrilege to stick vinegar on it - just a bit of salt will do, and the fish has to be eaten with hands, not with knives and fork.
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You need to try more battered food in Scotland in order to get a comparison. I can assure you that not all Scottish fish and chip shops have light & crispy batter,any more than all English ones. There are plenty where you can get a nice,stodgy lump of something that used to have a vague connection to the sea.
I must admit to being disappointed when ordering my first ‘sausage and chips’ (as opposed to sausage supper) to find the sausage didn’t come in batter. Was refreshing to find a chippy, a few years ago, in Nottingham who did them in batter.
Everything is normal (well if you exclude salt and sauce) now I’m back in Scotland.
Depends which part of the Skate but I imagine the mouth, those fine teeth would cause issues though..
Surely you have indulged in Patatas Bravas while down in the Costa's Mick -
I prefer Plaice or rock eel with just chips no accompaniments with a sprinkling of salt no vinegar or goodbye sauce eaten on a plate with a fish knife.Lucky to have a decent chippie that does a light batter on request , magic.
I FEEL LIKE I'M DIAGONALLY PARKED IN A PARALLEL UNIVERSE
I'm sure years ago a mate used to date her !! :)
Surprising that a row hasn't started on this thread about The Magpie serving the best fish and chips.
I'll start it now by saying that they don't.
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For the second time today, I'd like to thank the OP for starting a thread: it's brought-to-light yet-more self-identifying knaves to add to the "ignore" list...Inspired by "the other thread', lunch today comprised left over chips from last night covered with a good helping of Bea's vegetable soup, and given a good blast in the microwave.
I'm almost as Southern as it gets, but have at least learned that the holy triumvirate of battered haddock, chips and mushy peas recognises no equal. Salt yes, vinegar - perhaps - but chips only, because soggy batter makes the baby Jesus cry...
PS: The Magpie is MASSIVELY overrated
In my ignorance what is The Magpie?
Fish & Chip restaurant in Whitby, always queue's to get in.
What belonged to the queues?
The poor man's Trenchers.
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